National Post (National Edition) - - THE FEAST -

Prep: 5 min­utes

Make Ahead: You can re­frig­er­ate the French vinai­grette in a 1-cup (250mL) ma­son jar for up to 1 week. The oil will set up in the fridge, so let the vinai­grette sit at room tem­per­a­ture for about 20 min­utes be­fore serv­ing.

❚ 1/4 cup (60 mL) red wine vine­gar ❚ 3 tbsp (45 g) minced shal­lot, about 1 large ❚ 2 tsp (10 mL) Di­jon mus­tard (gluten-free, if re­quired) ❚ 2 tsp (10 mL) honey ❚ 1/2 cup (125 mL) ex­tra vir­gin olive oil ❚ 1/4 cup (60 mL) wa­ter ❚ Salt and black pep­per

1. Whisk the red wine vine­gar, shal­lot, mus­tard and honey to­gether. Slowly driz­zle in the olive oil while whisk­ing, fol­lowed by the wa­ter. Sea­son to taste with salt and pep­per and then chill un­til ready to use.

Makes about: 1 cup (250 mL)

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